What are the responsibilities and job description for the Area Manager position at Salem's?
Job Overview: A Restaurant Area Manager is a key leadership role overseeing 3-6 restaurants within a designated geographical area or territory. This position involves ensuring efficient operation, profitability, and adherence to company standards for each restaurant within the area. The Restaurant Area Manager is critical in driving business growth, maintaining high-quality standards, developing, and supporting restaurant management teams, and strengthening the connection between Field Operations and the Office support team. Conducts strategic planning for the area and coaches store management to identify opportunities to improve performance. Develop action plans and follow up on the implementation.
Key Responsibilities:1.People:
Culture: Lives and cultivates the companys Mission, Culture, and Values
Recruitment: Recruits high-quality store management team and staff effectively. Develops internal and external talent and successors for every position.
Training: Effectively communicates, trains, and develops store management to build a bench of qualified associates. Engages the area people planning process to assess internal talent.
Environment: Promotes and provides a safe and empowering environment. Work with HR effectively in handling associate relationships.
2.Multi-Unit Management:
Supervise and provide guidance to restaurant managers within the designated area.
Ensure that each restaurant meets and exceeds operational and financial goals.
Oversee the performance of multiple units, addressing any issues that arise.
3.Operational Excellence:
Monitor and enforce the implementation of company policies and procedures across all restaurants.
Conduct regular operational audits to assess compliance and identify areas for improvement.
Collaborate with restaurant managers to streamline processes and enhance efficiency.
4.Financial Management:
Provides operational expertise to managers to achieve business results.
Analyze financial reports and key performance indicators (KPIs) to identify trends and make data-driven decisions.
Conduct operational effectiveness and efficiency reviews to ensure functional or project systems are applied and functioning as designed.
Review and analyze financial/ accounting reports and survey reports, profit & loss reports. Take action leading the team to achieve company expectations.
5.Training and Development:
Coordinate training programs for restaurant managers and staff to ensure consistent quality and service standards.
Mentor and coach restaurant managers, providing guidance for career growth and development.
Foster a culture of continuous learning and improvement within the area.
6.Customer Service:
Maintain a strong focus on delivering excellent customer service across all restaurants.
Monitor guest feedback and satisfaction scores, taking corrective actions as needed.
Ensure that each restaurant creates a positive and welcoming dining experience.
7.Marketing and Growth:
Collaborate with the marketing team to develop and implement regional marketing and promotional strategies.
Identify expansion opportunities and provide input into site selection and market analysis.
Drive business growth and market share within the area.
8.Quality Assurance:
Ensure that food quality, presentation, and safety standards are consistently met.
Implement health and safety protocols and monitor compliance.
Address and resolve any food safety or sanitation issues promptly.
9.Compliance:
Ensure all restaurants within the area comply with local, state, and federal regulations, including food safety and labor laws.
Maintain accurate records and documentation related to restaurant operations.
Requirements:
High school diploma required.
Proven experience in multi-unit restaurant management, with a minimum of two years in a leadership role.
Strong leadership, communication, time management, team building, listening and interpersonal skills.
Comprehensive knowledge of restaurant operations, financial management, and marketing strategies.
Ability to analyze data and make informed decisions.
Exceptional problem-solving and decision-making abilities.
Flexibility to travel within the designated area and work irregular hours as needed.
Food safety certification and any relevant industry certifications may be required.
Ability to influence others and facilitate processes.
Ability to embrace and pursue continuous learning.
Success Measures:
Meeting area revenue and profitability goals
Meeting area staffing requirements and turnover
Meeting work safety and food safety expectations and delivering exceptional customer service.
Successfully implementing company changes and updates.
Key Responsibilities:1.People:
Culture: Lives and cultivates the companys Mission, Culture, and Values
Recruitment: Recruits high-quality store management team and staff effectively. Develops internal and external talent and successors for every position.
Training: Effectively communicates, trains, and develops store management to build a bench of qualified associates. Engages the area people planning process to assess internal talent.
Environment: Promotes and provides a safe and empowering environment. Work with HR effectively in handling associate relationships.
2.Multi-Unit Management:
Supervise and provide guidance to restaurant managers within the designated area.
Ensure that each restaurant meets and exceeds operational and financial goals.
Oversee the performance of multiple units, addressing any issues that arise.
3.Operational Excellence:
Monitor and enforce the implementation of company policies and procedures across all restaurants.
Conduct regular operational audits to assess compliance and identify areas for improvement.
Collaborate with restaurant managers to streamline processes and enhance efficiency.
4.Financial Management:
Provides operational expertise to managers to achieve business results.
Analyze financial reports and key performance indicators (KPIs) to identify trends and make data-driven decisions.
Conduct operational effectiveness and efficiency reviews to ensure functional or project systems are applied and functioning as designed.
Review and analyze financial/ accounting reports and survey reports, profit & loss reports. Take action leading the team to achieve company expectations.
5.Training and Development:
Coordinate training programs for restaurant managers and staff to ensure consistent quality and service standards.
Mentor and coach restaurant managers, providing guidance for career growth and development.
Foster a culture of continuous learning and improvement within the area.
6.Customer Service:
Maintain a strong focus on delivering excellent customer service across all restaurants.
Monitor guest feedback and satisfaction scores, taking corrective actions as needed.
Ensure that each restaurant creates a positive and welcoming dining experience.
7.Marketing and Growth:
Collaborate with the marketing team to develop and implement regional marketing and promotional strategies.
Identify expansion opportunities and provide input into site selection and market analysis.
Drive business growth and market share within the area.
8.Quality Assurance:
Ensure that food quality, presentation, and safety standards are consistently met.
Implement health and safety protocols and monitor compliance.
Address and resolve any food safety or sanitation issues promptly.
9.Compliance:
Ensure all restaurants within the area comply with local, state, and federal regulations, including food safety and labor laws.
Maintain accurate records and documentation related to restaurant operations.
Requirements:
High school diploma required.
Proven experience in multi-unit restaurant management, with a minimum of two years in a leadership role.
Strong leadership, communication, time management, team building, listening and interpersonal skills.
Comprehensive knowledge of restaurant operations, financial management, and marketing strategies.
Ability to analyze data and make informed decisions.
Exceptional problem-solving and decision-making abilities.
Flexibility to travel within the designated area and work irregular hours as needed.
Food safety certification and any relevant industry certifications may be required.
Ability to influence others and facilitate processes.
Ability to embrace and pursue continuous learning.
Success Measures:
Meeting area revenue and profitability goals
Meeting area staffing requirements and turnover
Meeting work safety and food safety expectations and delivering exceptional customer service.
Successfully implementing company changes and updates.
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